Shrimp Etouffe

We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic - shrimp smothered in a roux-thickened sauce of vegetables and spices - is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.
WINE RECOMMENDATION:The down-home taste of this American original is perfect with a refreshing American white wine. Try a pinot gris from Oregon or a dry riesling, either from Oregon or Washington State. All of these have more acidity than their California counterparts.

directions

In a large frying pan or Dutch oven, heat the oil over moderate heat until almost smoking. Add the flour and whisk until it's the color of peanut butter, about 3 minutes. Whisk in the broth and continue whisking until the sauce starts to thicken, about 2 minutes.

Stir in the bell pepper, celery, onions, bay leaf, salt, cayenne, black pepper and thyme. Bring to a simmer, cover, and cook over low heat until the vegetables are tender, about 15 minutes.

Add the shrimp and scallions and simmer until the shrimp are just done, about 3 minutes. Serve the étouffée over the rice.

FISH ALTERNATIVES:The most authentic substitution, if you can get them, would be cooked crawfish tails. Toss them in at the end and just heat through.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1474

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Haven't ried this recipe yet - will do so soon but to answer the sodium question:
A "normal" person should eat between 1,500 milligrams (mg)and 2,300 mg of sodium each day. 1 teaspoon of table salt = 2,000 mg! So you should strive to eat about 1 tsp of salt IN TOTAL per day. Just cut back the salt in the recipeand it's a good healthy meal

What's with the sodium???

I have not yet tried this recipe since when I looked at the "Nutrition" section, it says it has 1,505mg of sodium "per serving". I can't understand why since there are only 2 teaspoons of salt in the entire recipe and it calls for "low sodium" chicken broth. Nothing else looks like it would add that much. I hope someone can enlighten me.
Karen, CA